How much more juice does the burger craze have left? Lots, but nothing lasts forever. My crystal ball says watch out for pizza! Based on numerous eating missions, Synergy Consultants has sighted a strong emergence of restaurants serving “old world” pizzas that are wood and coal fired. The cooking style is very similar to what I experienced when I was in Naples, Sardinia and the amazing island of Panaria.
So what does that look like? Well, after eating at Mozza in LA I am betting that the pizza niche is ready to make a move. What do you think?
Please check out this article for more information:
Burger boom is a ‘bubble,’ expert says
Rosemont, Ill.— The recent upswing in hamburgers is a bubble, foodservice analyst Nancy Kruse said here Wednesday in a presentation covering chain-restaurant menu trends during the Technomic Restaurant Trends & Directions conference.
Kruse told Meatingplace that the “extraordinary uptick in the number of new burger-oriented chains or chain wannabes” is unsustainable, especially considering the QSR burger segment. “I’m surprised that it has continued on as robustly as it has for such a long time,” she said. “I am confident that we’re going to get to a point where we’re going to be at an oversaturation of burger newcomers clashing with an already established competitive set.”
“When [the burger bubble] is going to burst?
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